Black Bean Burrito


This Black Bean Burrito recipe was adapted from a black bean soup recipe I posted a few months ago. The measurements are not exact so you can adapt the recipe to fit your tastes.

1 can black beans, drained but not rinsed

crushed red peppers- couple dashes

onion flakes- couple generous dashes

garlic flakes- couple generous dashes

cumin- couple dashes

a few glugs of worchestershire sauce

squirt of ketchup

generous squeeze of lime juice/lemon juice

little bit of chicken broth

tortillas ( I use whole wheat)

Shredded cheddar cheese

Optional: Salsa and/or sour cream


1. Add the beans and seasonings to a small saucepan and heat to a gentle boil over medium heat. Lower heat to a simmer and stir often until beans become soft and start to fall apart, about 20 minutes or so. (Keep a close watch so as not to burn the beans!)

2. Mash with a spoon or place mixture in a blender for a smoother consistency.

3. Spoon beans onto tortilla. Sprinkle with cheese and heat in the microwave about 20 seconds or until cheese starts to melt.

4. Roll up into a burrito and serve with salsa and/or sour cream.

Note: This recipe has also been taste tested by my 12 month old baby. I just added a few extra splashes of chicken broth when I pureed the beans so it wasn’t so thick, and David loved it. One can of beans made two burritos and two small containers of baby food. In addition to burritos and baby food, this would also make an excellent dip to serve with tortilla chips or pita bread.


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One Response to “Black Bean Burrito”

  1. Creamy burrito casserole recipe « The Cooking Channel Says:

    […] Black Bean Burrito ( […]

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